Re: NANFA--roughfish recipes

Stan Perkins (stanperkins_at_academicplanet.com)
Fri, 9 Jan 2004 23:56:46 -0600

Mullet need to be cleaned almost while living. The body cavity should be
carefully cleaned to remove the dark lining. Bleeding would also help to
eliminate the 'muddy' taste of the fish. The strong flavors of the fish can
also be masked by soaking the flesh in milk prior to cooking. Removing the
dark, oily flesh along the lateral lines of the fish is beneficial as well.
Pickling or salting - prior to smoking can make a great difference. Try
fruit tree hardwoods or aspen for smoking. Cherry, apple and pear woods
impart a delicate flavor to the smoked meats. Aspen is also very good.
Hickory and mesquite are strong and overpower the flavor of the fish.

Stan Perkins
----- Original Message -----
From: <EELReprah_at_aol.com>
To: <nanfa_at_aquaria.net>
Sent: Friday, January 09, 2004 4:34 PM
Subject: Re: NANFA--roughfish recipes

> In a message dated 1/9/04 4:46:59 PM, Russell_McGraw_at_palmercay.com writes:
>
> << in any case, the fish must be alive for those to work.
> >>
>
> Not at the end of the process. I believe it is used for Bluefish and other
> strong tasting fish, but in my experience, if you clean them very soon
after
> catching the taste is best.
>
> Lee Harper
> Media, PA

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